Categories: MEAT RECIPES

4 Tasty Beef Recipes

If you are in search for homemade easy beef recipes, this post is for you. Here we will get 4 of the most delicious and easy to make recipes that you can try at home now.


  • Time Required for Preparation: 6 Hours.
  • Time Required for Cooking: 29 hours and 20 minutes.
  • Servings: 4-6
  • Smoke Temperatures of 180 and 375 degrees Fahrenheit


  • Brisket of beef, sliced from the tip up (6-lbs, 2.7 -kgs)
  • Kosher salt – 6½ teaspoons
  • a tablespoon and a half of brown sugar
  • 14 tsp of ground coriander seeds
  • Curing salt – 1 tablespoon
  • 1 tablespoon of minced bay leaves to be added to honey.
  • 1 teaspoon of chopped garlic that has been peeled
  • a quarter of a teaspoon of cayenne pepper
  • Six glasses’ worth of warm water.
  • 14 cup of whole black peppercorns, ground
  • 1 tablespoon of light brown sugar a quarter cup of coriander seeds and two tablespoons of garlic powder
  • Paprika – 1 tablespoon Powdered onion, equal to two tablespoons


  1. Put the kosher salt, brown sugar, coriander seeds, curing salt, honey, bay leaves, garlic, and cayenne pepper into a big storage container once theyhave been mixed together. Sugar and salt will dissolve in the heated water if you stir them together. Wait an hour before serving.
  2. After the brine has cooled, place the meat in the container and press it down with a plate.
  3. Put the meat in the brine for a full week before serving. Every day, turn the meat over in the brine.
  4. After drying out the meat by placing it in the refrigerator for 24 hours on a wire rack, remove it from the refrigerator.
  5. The brisket should be submerged in a sink full of water for 12 hours; the water should be changed every three hours.
  6. Black peppercorns, brown sugar, coriander seeds, garlic powder, paprika, and onion powder should be mixed together in a bowl to make the spice. To season the outside of the meat, rub the mixture all over it evenly.
  7. Cook the meat for a whole day by placing it on the grate of the grill.
  8. After removing the meat from the grill, it should be allowed to rest for sixty to ninety minutes before being sliced and served.

2 – Beef Nachos With All The Fixings

  • Cooking Time: 25 minutes.
  • Servings: 6
  • Smoke Temperatures of 180 and 375 degrees Fahrenheit


  • Lean cubes of beef (1-lbs, 0.45-kgs) 1 huge bag tortilla chips
  • 1 green bell pepper, seeded and chopped a half a cup of cut scallions
  • Cheddar cheese, shredded: three cups red onion, peeled and diced: one-half
  • cup red onion Serving options include sour cream, guacamole, and salsa.


  1. In a skillet made of cast iron, spread down two layers of tortilla chips in a single layer.
  2. Spread the ground beef, bell pepper, scallions, red onion, and, last but not least, the cheddar cheese over the top.
  3. Put the cast-iron skillet on the grill and let it cook for about ten minutes, or until the cheese is fully melted.
  4. Remove off the grill, and serve with guacamole, salsa, and sour cream on the side.

3 – Roll Of Smoked Bologna That Is Whole

  • Time Required for Cooking: 4 hours and 20 minutes
  • Servings: 12
  • Smoke Temperatures of 180 and 375 degrees Fahrenheit


  • Roll made entirely with beef bologna (3-lbs, 1.4-kgs) Approximately two
  • teaspoons of freshly cracked black pepper 3/4 of a cup of brown sugar
  • 14 cups of mustard in yellow color


  1. Mix the ground black pepper and the brown sugar together.
  2. A diamond pattern should be scored all over the exterior of the bologna.
  3. Spread mustard all over the outside of the bologna, and then press black pepper and sugar into it using your hands until it is completely and uniformly covered.
  4. Cook the bologna for three to four hours on the highest rack of the smoker, turning it occasionally, until the surface develops a caramelized crust.
  5. After cutting the bologna into slices of a thickness that is about average, serve.

4 – Ribs Grilled With Honey And Apples

  • Time Required for Cooking: 2 hours and 40 minutes
  • Servings: 4-6
  • Smoke Temperatures of 180- and 375-degrees Fahrenheit


  • 4 racks of baby back ribs slabs Paprika
  • ½ cup a third of a cup of brown sugar
  • Powdered onion, equal to two teaspoons
  • Garlic powder ⅓ cup Cayenne pepper
  • 1 tbsp Two teaspoons of ground chili pepper.
  • 1 tablespoon of ground white pepper
  • 1 tablespoon of ground black pepper
  • 1 and 12 tablespoons of ground cumin Oregano, dried, one and a half tablespoons
  • White grape juice – Half cup Apple juice – Half cup Honey BBQ sauce.


  1. To begin, you need to prepare the rub. Mix together the paprika, the brown sugar, the onion powder, the garlic powder, the cayenne pepper, the chili powder, the white pepper, the black pepper, the cumin, and the oregano.
  2. Both sides of the ribs should be coated with the rub mixture in an equal layer.
  3. After positioning the ribs on the hot grill, cover it and let them cook for half an hour.In the meanwhile, combine the grape juice with the apple juice in a separate container and put it aside.
  4. Remove the ribs from the grill and place them on a disposable metal tray that has been coated with kitchen foil made of aluminum.
  5. The ribs should be brushed with grape-apple juice. Honey should be drizzled on top of the rubs in copious amounts. Wrap the ribs with the foil and make sure the edges are well sealed.
  6. Place the ribs back on the grill and continue to cook for a further hour.
  7. Remove the ribs from the foil and set them on the grill grates in their original position. Cook for a further half an hour at a temperature of 350 degrees Fahrenheit (175 degrees Celsius) with the Preferred Wood Pellet.
  8. After basting the ribs with a generous amount of barbecue sauce and grilling them for an additional five minutes, remove them to a cutting board where they may rest for the next ten minutes.Enjoy it by slicing it into individual portions.

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